Recipe by Catherine L. Blackwood, Columbus, Ohio
First place, 3104, Cookie Division, Class No. 2, 2016 | Baking Temperature: 350 degrees | Baking Time: 10-11 minutes | Yield: 36
Ingredients:
- 6 T. unsalted butter
- 1/3 C. granulated sugar
- ½ C. brown sugar, lightly packed
- 3 T. honey
- 2 t. vanilla extract
- ½ t. espresso powder
- ¾ t. salt
- 1 T. cider vinegar
- 1 large egg
- ½ t. baking soda
- ½ t. baking powder
- 2 C. all-purpose flour
- 2 2/3 – 3 C. semi-sweet chocolate chips
Instructions:
- Preheat oven to 350°F
- Lightly grease (or lined with parchment paper) two baking sheets
- In a large bowl, beat together the butter, sugars, honey, vanilla, espresso powder and salt until smooth
- Beat in the vinegar, egg, baking soda and baking powder
- Stir in the flour, then the chocolate chips, mixing just until combined
- Drop 1 ¼ balls of dough onto the prepared baking sheets; a Tablespoon cookie scoop works well
- Bake the cookies for 10-11 minutes, until their bottoms are barely starting to brown (gently lift one to peek)
- They may appear quite light and undone but that’s okay. You want them to stay soft, so don’t overbake
- Remove the cookies from the oven and allow them to cool for 10 minutes before transferring them to a rack to cool completely